Family & Kids

Feerni - Recipe


1 liter whole milk

50 grams rice, Ground, fine, basmati, new

150 grams sugar, or according to taste

Zafran 5 strands or half a cap of kewra




Add the ground rice to cold milk, put the utensil on heat and stir continuously till boiling. Once it boils, lower the heat. Let it cook. Stir occasionally. See to it that it doesn’t stick to the bottom of the pan. Once thick and creamy, add sugar and bring to boil on low heat.

Add the kewra/zafran and cover. Stir till cool so a skin doesn’t form. Refrigerate. Serve cold with pistachio flakes as garnishing.

Aaliya Khan


This article appeared in The Milli Gazette print issue of 1-15 March 2015 on page no. 22

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